TOTAL TIME: Prep: 15 min. + marinating Bake: 15 min.
MAKES: 6 servings


  • 1/3 cup lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 pound boneless skinless chicken breast, cut into 1/4-inch strips
  • 1 each medium green , sweet red and yellow pepper, cut into 1/2-inch strips
  • 2 small onions, cut into 1/2-inch strips
  • 12 flour tortillas (8 inches), warmed
  • 6 tablespoons reduced-fat sour cream
  • 6 tablespoons salsa

Nutritional Facts

2 each: 392 calories, 12g fat (4g saturated fat), 53mg cholesterol, 477mg sodium, 43g carbohydrate (0 sugars, 6g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 vegetable, 1-1/2 fat.


  1. In a bowl, combine the first seven ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag. Add chicken, peppers and onions. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
  2. Drain and discard marinade. In a nonstick skillet or wok, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes or until chicken juices run clear. Spoon onto tortillas. Top with sour cream and salsa. Roll up. Yield: 6 servings.
Originally published as Chicken Fajitas in Light & Tasty April/May 2001, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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ConnieK User ID: 282614 117410
Reviewed Jul. 5, 2012

"easy to make and very tasty. Definately a treat."

fattal User ID: 6270966 31511
Reviewed Oct. 14, 2011


ilaide User ID: 2600941 78722
Reviewed Jul. 30, 2008

"Delicious! My husband and I loved it."

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